Pago Casa Gran Falcata Arenal Garnacha Tintorera

The wine history of the estate is enshrined in centuries. Wine remnants dating back to the 4th century B.C. have been found just a short distance from the winery, in the ruins of an Iberian town located atop the mountain that borders our estate. Casa Benasal, the 300 year old winery located on the estate, has a well preserved ancient wine cellar. The family has been growing grapes for centuries now. Manuela Galbis, the founder’s mother, reinitiated wine production at Pago Casa Gran during the 1960’s. It is not until 2006 when the new generation of the family restarted the project and converted the estate into of the biodiversity leaders. A new and modern winery was designed to help the estate in this new path.

Falcata is the name of an Iberian sword that the Iberian people (currently Spain and Portugal) used to fight the Romans through the fourth century B.C.

This sword was a sign of distinction and was made by the crafters to the measurement of the warrior’s arm. The sword was buried with the warrior at the time of his death, so the sword was personal and non-transferrable.

At the southern border of Casa Gran Estate we find a mountain called Bastida. On its top there is an ancient Iberian settlement. We name Falcata to a full family of our wines as a tribute to them and to be closer to our roots.

The label shows a Falcata driven into a grass-covered ground, where a native bird of vivid colours has settled. This same image, inspired on those times, could happen nowadays given that we have had the biodiversity restored.

Garnacha Tintorera,

This wine is made with the grapes from the oldest vineyards with 100% sandy soil, which is the type of soil with less organic matter and worst water retention. The vines are over 60 years old and were not attacked by the phyloxera.

This wine is composed by two wines of the same variety both of them fermented with native yeast.

One is fermented with 25% of grapes with stems in stainless steel, medium maceration. The other is fermented at low temperature 15ºC to gain fruit, short maceration. After malolactic the wine is put separately in barriques of several ages for 12 months.

This wine gives forth a more lifted red fruit, blackberries and baking spice, with a smack of plum at the end. Concentrated but lively and certainly safe to age for a decade. Outstanding.